| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Vegetables |
Vegetarian |
Sauces, Fruits, Vegetables, Vegetarian |
3 |
Cups |
INGREDIENTS
| 1 |
|
Pineapple, peeled & cored |
| 1/4 |
c |
Red bell pepper, diced |
| 2 |
ts |
Chipotle chile puree |
| 2 |
tb |
Orange juice |
| 1 |
tb |
Lime juice |
| 1 |
tb |
Cilantro, minced |
| 2 |
ts |
Brown sugar |
INSTRUCTIONS
Cut pineapple into slices no more than 1/4" thick. Cut each slice in half.
Dry saute the pineapple slices in a skillet for 8 minutes or so. You want
it to be caremalized & golden brown, be careful not to use too high a heat.
When cooked, dice & transfer to a mixing bowl.
Stir in the remaining ingredients & taste to see if you need more lime
juice or chile puree.
This salsa rates a cool 4 out of 10. As a variation, replace the pineapple
with peaches & cook using the same directions.
Mark Miller, "The Great Salsa Book" reprinted in "Vegetarian Gourmet"
Summer 1995
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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